Lemon Ricotta Pasta is a bright and creamy dish that’s perfect for a quick meal! It’s made with ricotta cheese and zesty lemon, giving it a fresh taste that feels like a hug in a bowl.
I love how easy it is to whip this up when I need a tasty dinner. Plus, the citrus flavor is so refreshing—who doesn’t love a little zing in their pasta? 🍋
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni since its shape holds the sauce well. However, feel free to swap it with spaghetti, penne, or even gluten-free pasta if you need a substitute.
Ricotta Cheese: This is the star ingredient! If you’re looking for a lighter option, cottage cheese can work too, but it won’t be as creamy. For dairy-free, try a plant-based ricotta made from nuts or tofu.
Lemon: Fresh lemon juice and zest brighten up the dish. If you’re out of lemons, a splash of bottled lemon juice can substitute, but fresh is always best. Lime can also work in a pinch for a different twist!
Parmesan Cheese: Grated Parmesan adds depth and salty flavor. If you need a vegan option, nutritional yeast can be used instead for a cheesy taste without the dairy.
Greens: Baby arugula adds a peppery bite, but you can use spinach or kale if you prefer a milder green. Each will give a different flavor but still delicious!
How Do I Create the Creamy Sauce Without Making It Too Thick?
Achieving a creamy consistency with ricotta can be tricky. Here are some steps to make it easier:
- Combine ricotta with lemon zest, lemon juice, and Parmesan in a mixing bowl. Stir until it’s completely smooth.
- Add the hot, freshly drained pasta directly to the ricotta mixture. The heat will help loosen everything up.
- If the sauce seems too thick, gradually pour in reserved pasta water, mixing as you go. Just add a little at a time until you reach your desired creaminess.
Remember, you can always add more water, but it’s tough to take it back once it’s too runny! Keep tasting along the way for the best result.
How to Make Lemon Ricotta Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni or any pasta of your choice
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- ½ cup grated Parmesan cheese
- 1 cup baby arugula (or spinach)
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Ingredients:
- Fresh basil or parsley for garnish
- Additional lemon wedges for serving
How Much Time Will You Need?
This Lemon Ricotta Pasta recipe takes about 20 minutes in total. You’ll spend about 10 minutes cooking the pasta and preparing the sauce, and roughly another 10 minutes for mixing and serving. It’s a quick and delightful meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your rigatoni or the pasta of your choice. Cook the pasta according to the package instructions until it’s al dente, which usually takes around 8-10 minutes. Before you drain it, make sure to reserve 1 cup of the pasta water. Then, drain the pasta and set it aside.
2. Prepare the Ricotta Mixture:
In a large mixing bowl, combine 1 cup of ricotta cheese, the zest of 1 lemon, the juice from that lemon, and ½ cup of grated Parmesan cheese. Stir these ingredients together until they are smooth and creamy. This will be your delicious sauce!
3. Combine Pasta and Sauce:
Next, add the hot pasta to the bowl with the ricotta mixture. Toss everything well to coat the pasta evenly. If you find the sauce is too thick, don’t worry! Gradually add some of the reserved pasta water, just a little at a time, until you’ve reached your desired creamy consistency.
4. Add Finishing Touches:
Now, drizzle in 2 tablespoons of olive oil and toss in the baby arugula. Season the mixture with salt and pepper to suit your taste. Mix everything until the arugula is slightly wilted and well combined.
5. Serve and Enjoy!
Serve your Lemon Ricotta Pasta warm on plates or in bowls. Feel free to garnish with extra Parmesan cheese, fresh herbs like basil or parsley, and lemon wedges. Enjoy this refreshing and creamy pasta dish!
Can I Use a Different Type of Cheese?
Absolutely! If you don’t have ricotta cheese, you can substitute it with mascarpone or cottage cheese for a similar creamy texture. Just keep in mind that the flavor may vary slightly, so taste and adjust the seasoning as needed.
How Can I Make This Pasta Gluten-Free?
No problem! Simply swap the rigatoni for your favorite gluten-free pasta. There are many types available, including rice, corn, or legume-based options. Just be sure to cook according to the package instructions for best results.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to prevent the pasta from drying out. Heat gently on the stove or in the microwave, stirring occasionally.
Can I Add Protein to This Dish?
Of course! Grilled chicken, shrimp, or even sautéed mushrooms would make delicious additions. Just cook the protein separately and then mix it in with the pasta before serving for a fuller meal.
